Stew and biscuits

Stew and Biscuits

For the stew:

Ingredients

• 2 pounds stewing beef, trimmed
• onion
• garlic
• celery
• carrot
• 1/2 bottle red wine
• 4 cups beef broth
• 1/4 cup yellow mustard
• root vegetables, (onions, carrots, potatoes, turnips, parsnips or celery root)
• bay leaf
• fresh herbs, (such as thyme, rosemary, or sage)
• salt
• pepper

Directions

1. Begin with a few pounds of trimmed stew meat. Remember tough meat is best for stewing because the muscles that are used the most are not just the toughest, they have the most flavor! Cut the meat up into medium chunks. Too small and the stew will cook too fast and you won’t get the marvelous, deep flavor that comes from long slow simmering.
2. Brown the beef in a thick-bottomed stew pot; use enough oil to coat the bottom and add more if you need to. Dry each piece so it browns well. Be patient; take the time to evenly brown all sides of each piece of meat. Don’t overcrowd the pan or it will cool and not properly brown the meat; work in batches. A medium heat works best, too high and you’ll burn the meat and the tasty bits on the bottom of the pan. This is the single most important step in making a richly flavored stew. Because the stew will only simmer it will never achieve the high temperatures necessary to caramelize the meat; this is your only chance! The affect on the flavor is dramatic, the more you brown the tastier it gets. But don’t burn the meat because then it will taste bitter remove from the pot and set aside . Add flour I use about 1/4 to 1/3cup and cook until starting to brown.
3. Pour a big splash of wine into the pot and stir vigorously to dislodge the particles stuck to the bottom. They’re pure flavor! When the bottom is clean add the meat and vegetables.
4. Add enough broth to cover the meat at least halfway. Add more to cover if you have it, but not so much that the meat is swimming. Add some salt and pepper, a few bay leafs. Bring to a boil then reduce the heat to a simmer and cover with a tight fitting lid. You may continue cooking on the stove or in the oven. Generally an oven set at 325 degrees will stew perfectly. Either way stew until the meat is tender and can be cut with a spoon. This will take at least an hour and a half.
5. Now like many things in life stew is best served the day after you make it. The wait gives the complex flavors time to meld and mature. But if you’re hungry, go for it and remember: It’s all about flavor!

For the Baking Powder Bicuits

Ingredents

• 2 cups All-purpose Flour 
• 1/2 tsp salt
• 3 tsp baking powder 
• 1/3 cup vegetable shortning
• 1/2 to 2/3 cups Milk

Directions
Pre-heat oven to 450F
Sift flour, salt, and baking powder into a bowl. Using a pastry cutter cut in the shortning until the mixture resembles course crumbs. add milk until moistened and comes together.
Turn out ont floured surface and knead until just smooth.
Roll out to 1/2 inch thick. cut into 2-inch rounds.
Place onto an un-greased baking sheet and bake 12-15 mins. or until golden brown